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PREFACE 


This book is published, not only for its intrinsic merit, 
but for the benefit that goes to the Womans Missionary 
Society of the Pullen Memorial Baptist Church. The 
Womans Missionary Society wishes to thank all ladies who 
have assisted with the publication contributing their tried 
recipes and to the business men whose advertisements 
appear herein, without which this book could not have 


been published. 


WOMANS MISSIONARY SOCIETY 
Pullen Memorial Baptist Church 
Raleigh, N. C. 


NGG 


TABLE OF CONTENTS 


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POU GINGS: .... 6 sscaceca coin tamales Seat ene 


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Jellies and .Marmalades 7.) /20).)0-5.....) eee 
Pickles, Relishes............... 


Candies 


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SOUPS. 


To pour oil on waters 
Makes many, ah! many a dupe. 
For peace of both men and nations 
There never was aught like soup.” 


Noodles.—Two eggs without beating, flour enough 
to roll. Roll as thin as a wafer. Spread out to dry. Roll 
up and cut very thin. Mrs. Dorothea Hartig. 


Cream of Bean Soup.—One quart beans, 1 quart milk, 
4 tablespoons butter, onion, if desired, salt and pepper. 
Look over, wash, and soak beans over night. Cook until 
soft. Rub through a colander, add other ingredients. 
season to taste. Serve hot with croutons or crackers. 
Mrs. Clarence W. Kemper. 


Cream of Tomato Soup.—Very good. One-half can 
tomatoes, 2 teaspoons sugar, %4 teaspoon soda, 1 quart 
milk, 1 slice onion, 4 tablespoons flour, 1 teaspoon salt, % 
teaspoon pepper, 3 tablespoons butter. Scald milk with 
onion and thicken milk with the flour diluted with cold 
water until thin enough to pour. Cook 20 minutes, stir- 
ring constantly at first. Cook tomatoes with sugar 15 
minutes, add soda and rub through sieve; combine mix- 
tures and strain. Add butter, salt and pepper. Note :— 
When using vegetables put up in tin cans open can an 
hour before using and empty into an earthen dish. This 
removes the taste of the tin. Mrs. Fred Gilbert. 


Cream of Celery Soup.—One pint milk, 1 tablespoon 
flour, 1 tablespoon butter, 1 bunch celery, 1 large slice of 
onion, 1 small piece of mace. Boil celery in a pint of 
water one-half hour; boil milk with onion and mace. Mix 
flour with a little milk and add to boiling milk; mash 
celerv in water in which it has boiled and add to milk. 
Add butter. salt and pepper. Strain and serve hot. Mrs. 
C. A. Williams. 


Tomato Soup.—Boil 1 can tomatoes until tender. 
Strain and let come to the boiling point again, ther add 
teaspoon soda, a large lump of butter, % pint cream or 
rich milk. Salt and pepper to taste. Serve hot with a 
spoonful of whipped cream on each bowl. 


Cream of Potato Soup.—Three medium sized pota- 
toes, or 2 cups mashed potatoes, 2 cups of milk, 4% cup 
of cream, or 3 tablespoons butter, 1 teaspoon of salt (% 
teaspoon onion juice if you like it), pepper, 1 egg or 2 
egg yolks. Wash thoroughly and pare potatoes. Cook 
in boiling water until they almost fall to pieces. Drain 
and mash or put through potato ricer. Add seasoning. 
Add liquid gradually, stirring constantly. Just before 
removing from the fire add well beaten egg. Mrs. Clar- 
ence W. Kemper. 


Potato Soup.—Three medium sized potatoes and one 
onion cut up fine and cooked until easily mashed. Then 
add 1 quart of milk and salt and pepper to taste, and but- 
ter the size of a walnut. Serve with toast or crackers. 
Mrs. O. M. Peabody. 


Vegetable Soup.—Boil a small soup bone in as much 
liquid as desired. Add 2 onions, 3 medium sized potatoes, 
'% cup cooked rice, 3 large tomatoes, 4 teaspoonful sage 
leaves, dash of celery seed, salt and pepper to taste. Mrs. 
Gilbert Dust. 


Noodle Soup.—Break 2 eggs in a bowl, beat till very 
light; add a little salt, then work in flour till you have 
a stiff dough; work smooth and roll thin; cut in narrow, 
short strips; cook.1n beef broth. Have the broth boiling 
when you drop them in. Mrs. Henry Beard. 


Oyster Soup.—One pint of fresh oysters, 114 quarts 
of new milk, butter size of an egg. Cook five minutes 
after coming toa boil. Salt after taken from stove. Mrs. 
W. J. Dust. 


Vegetable Soup.—Boil 10-cent soup bone three hours. 
Never let boil dry. Skim when it begins to cool. Chop 
fine 2 medium sized potatoes, 2 onions, 1 cup of tomatoes, 
1 cup of cabbage, chopped extra fine. Put in broth and 
boil half an hour longer. Serve hot. Mrs. Hattie Ranck. 


Chili—Boil together about 1 quart kidney beans and 
5 large onions until beans are well done. Rub 1 quart 
tomatoes through collander and add to above mixture. 
Fry 20 cents’ worth ground beef in 3 tablespoons butter 
and add to above mixture. Add 1 bottle Eagle brand 
chili powder, 1 tablespoon pepper, and salt to taste. Let 
boil 15 or 20 minutes. Wanda Fee. 


/ 


FISH. 


“T wip’d away the weeds and foam, 


I fetched my sea-born treasures home.” 


Baked Fish—Suitable for trout or pickerel.—Split 
and clean fish and take meat from skin. Take out bones 
and mince meat. Beat whites of 3 eggs, add melted but- 
ter, cracker crumbs and seasoning. Put back in skin and 
sew up. Spread thin slices of bacon over top and bake. 
Amount of butter and cracker crumbs must vary accord- 
ing to weight of fish. Mrs. W. C. Knoble. 


Codfish Croquettes.—1 cup cold flaked fish, 4 medium 
sized potatoes (tnashed), %4 tablespoon butter, 1 egg, % 
teaspoon pepper. Add enough flour to work into pyra- 
mid shapes, roll in beaten egg and cracker crumbs, then 
fry in deep fat. Mrs. E. M. Losey. 


Creamed Salmon.—! pint can of salmon; remove skin 
and bone, mince fine with fork, boil 1 pint milk, thickened 
with % tablespoon corn starch. Add 2 tablespoons butter, 
salt, pepper and butter; moisten well with milk and bake 
in bottom of greased pan, then layer of fish, etc. Moisten 
with sauce. Bake in hot oven. Nell Haverstock. 


Scalloped Salmon.—Put in buttered baking dish al- 
ternate layers of bread crumbs and salmon; season with 
salt, pepper to taste. Put layer of rolled cracker crumbs 
until nicely browned on top. Bread crumbs should be 
both top and bottom. Mrs. Margaret Ellis. 


Baked Fish.—For four or five persons buy 2 pounds 
of white fish; wash and clean well. Take about a cup of 
bread crumbs and cup of cracker crumbs; moisten with 
hot water, season with salt. pepper and butter. When 
seasoned stuff the fish, tie a cord around the fish several 
times to hold the dressing; then place tish in a well- 
greased roaster ; salt, pepper and flour the fish; put a little 
hot water in pan and baste the fish when needed. Keep the 
cover on roaster until about done, then take it off so it 
will brown. Bake one and one-half hours. Mrs. Geo. 


Pierce. 


Salmon Croquettes.—One tablespoon butter. 1 table- 
spoon flour. Put this into a skillet and melt. Pour into 
it 14 cup milk and let it thicken like gravy. Add 1 cup 
mashed potatoes and 1 can salmon. Stir and let come to 
boil. Beat up 1 egg and add; also pepper and salt. When 
cold, mould, dip in egg and roll in cracker crumbs. Fry 
in deep fat and drain on oiled paper. Mrs. J. M. Sharp. 


Salmon Loaf.—Drain liquor from a can of salmon, sav- 
ing same for sauce, mince salmon, 4 tablespoons melted 
butter, 1 small cup fine bread crumbs, little pepper and 
salt, 2 eggs well beaten. Mold into loaf, put crumbs on 
top, and bake 45 minutes, adding one cup water. Cook 
covered for few minutes, then brown. Sauce.—Heat one 
cup milk, thicken with | tablespoon corn starch, dissolved, 
1 tablespoon butter and salmon liquor. When this is at 
boiling point season to taste. Pour sauce over loaf when 
ready to serve. Mrs. Everson. 


Fish Bails.—One cup salt codfish, 2%4 cups potatoes, 
'® teaspoon pepper, 1 egg, % tablespoon butter. Wash 
fish in cold water, then separate in small bits. Wash and 
pare potatoes and cut into pieces. Cook the fish and pota- 
toes together in boiling water until potatoes are done, 
then drain and shake over fire until dry. Mash potatoes 
and fish together, add 1 egg, which has been well beaten, 
seasoning and butter which has been melted. Beat until 
light,then roll a spoonful of the mixture in cracker dust 
and fry in deep hot fat until browned. Drain and serve 
hot. Mrs. Turner. 


Scalloped Oysters.—Mix 2 cups cracker crums, 1 cup 
stale bread crumbs and 1 cup melted butter. Put thin 
layer in bottom of baking pan, cover with oysters which 
have been washed and carefully picked over; sprinkle 
with salt, pepper and %4 teaspoon lemon juice. Addo 
tablespoons cream and 4 tablespoons oyster liquor. Re- 
peat and cover top with remaining crumbs; garnish with 
coarse buttered crumbs. One quart of oysters will be 
required. Bake 30 minutes in hot oven, or better still, 
45 minutes in medium oven. Butter can be shaded one- 
fourth and 1f there is no oyster liquor use milk to make 
it moist enough. Put dry bread through coarse meat 
grinder, saving large crumbs for top. Put crackers 
through medium. Charlotte Ross Kienly. 

Salmon Loaf.—Drain and save liquor from 1 can 
of salmon. Remove bones and skin and chop fine. Rub 
in 1 tablespoonful melted butter, 1 well-beaten egg, % 
cup fine bread crumbs, 1 level teaspoon salt, pepper to 
taste. Mould in loaf and bake 30 minutes. Sauce: 1 
tablespoon flour, 1 tablespoon butter, liquor of salmon 


and enough milk to make a cupful; juice of 1 lemon. 
Mrs. C. T. Bartee. 


MEATS. 


Who gives himself with his alms feeds three—him- 
self, his hungering neighbor, and me.—Meats and Fowl. 


Braised Beef Tongue.—One carrot, l’onion, 1 turnip, 
1 potato, 1 stalk celery, 1 tablespoon catsup, 1 tablespoon 
Worchestershire Sauce, 2 Bay leaves, little parsley, salt 
and pepper, 2 tablespoons butter, 1 tablespoon flour, 1 
fresh beef tongue. Boil tongue very slowly two hours, 
peel and remove bone, dice vegetables raw, make gravy 
with flour, butter and 1 quart liquor, add seasoning and 
vegetables and heat. Pour over tongue and bake all’ two 
‘hours, slowly. Miss Etta Paul. 


Steak Casserole.-—One pound round steak; fry brown 
in butter. Fry in butter four or five onions in another 
pan. Cut up steak and put in casserole, add fried onions. 
Make gravy in which steak was fried, with about 1 quart 
water, add 4 tablespoons chili sauce. Add % hour before 
done, 1 can peas and 1 can mushrooms. Cook very slowly 
three hours. (Serve eight.) Lura Littlefield Stewart. 


Baked Round Steak.—Cut into sizes wanted. Pound 
and put a lot of flour into it. Fry brown in hot butter. 
Cover with hot water and bake 34 hour. Salt betore put- 
ting in oven. A few slices of onion on top flavors well 
and can be taken out later. Mrs. H. E. Brisbin. 


Stuffed Cabbage.—Wash cabbage head. Remove 
outermost leaves. Draw back the outerleaves. Scoop out 
the inside, leaving a good sized cavity. Fill this with 
a beef loaf mixture. Cover the meat with the leaves. Tie 
“the head securely in a cheesecloth. Cook the filled cab- 
bage in boiling, salted water or stock, two hours. Serve 
with a sauce made from the water in which it has been 
cooked. 


Beef Loaf.—One pound beef cut from the. round, % 
teaspoon onion juice, 1 teaspoon salt, 4 teaspoon pepper, 
1 beaten egg (may be omitted), 1 tablespoon chopped 
parsley, 2 inch cube suet, | cup bread crumbs, % cup milk. 
Wipe the meat with a cloth. Put thru a meat chopper 
with the suet. Add the seasoning ; knead ; add the crumbs, 
well beaten egg, and gradually the milk. Knead until 
spongy. Stuff cabbage with mixture. 


Pepper Hash.—Twelve red peppers, 12 green peppers, 
12 onions, white preferred. Chop fine; pour boiling wa- 
ter over and let stand 5 minutes, then press dry and boil 
with 3 cups vinegar, 1 cup suga”, 3 teaspoons salt. Boil 
up and until thickness desired. Let cool and bottle. 


Mrs. W. D. Russell. 


Nut Sandwiches.—Mix equal parts of grated Swiss 
cheese and chopped English walnut meat, season with 
salt and cayenne, spread between thin slices of bread 
slightly buttered and cut in fancy shapes. A Friend. 


Veal Loaf.—Three pounds of veal from the shoulder, 
1 pound of fresh pork, 3 eggs, beaten; 1 cup of coarse 
cracker crumbs, salt and pepper and onion, % cup of cold 
water. Mix all together and form into a loaf; butter the 
pan. Bake 15 or 20 minutes in slow oven, then add ¥% cup 
of water, then bake 30 or 40 minutes longer. .Hannah 
Damarin. | 


Hard Tack.—One cup chopped English walnuts, 1 
cup chopped dates, 1 cup sugar, 1 scant cup flour, 2 eggs, 
well beaten; a pinch of baking powder. Bake in slow 
oven until brown. Hannah Damarin. 


Pork Loaf.—Three and one-half pounds fresh pork, 
ground ; 3 square crackers, 3 eggs, 4 cup of milk, 1 small 
onion. Mix as any loaf and bake three-quarters of an 
hour. Mrs. T. H. Leonara. 


Meats.—Grind 1 pound beefsteak and 3 slices of ba- 
con and 1 onion; add 1 can pimentoes, 1% cups kidney 
beans, salt and pepper. Mix all together and place in a 
baking dish, and pour over the top 1% cups cooked toma- 
toes. Place cracker crumbs over top if desired and bake 
from one to one and one-half hours. Mrs. R. E. M. 


_ Roast Beef With Carrots.—Place iron pot on stove. 
When smoking hot put in 1 teacup suet, chopped fine; 
brown your roast on both sides deeply, then add water, a 
little at a time; season when partially done and a half 
hour before the meat is done add diced carrots. Minnie 
Richey. 


Chili Concarne.-—Chop 1 common sized onion and 
cook until tender. Add 1 cup cold meat, run through 
chopper ; 1 cup tomatoes, 1 level teaspoon salt, 1 teaspoon 
chili pepper and 1 cup water. Thicken slightly. Let boil, 
then add 1 can kidney beans from which water has been 
drained. Serve very hot. Fine dish for a cold day. Sue 
FE. Buchanan. 


Baked Ham, Southern Style—Cut ham two inches 
thick. Soak four or five hours in sweet milk, put in skillet 
with butter and let sear. After it is brown cover with 
water and let cook about an hour, or till water has cooked 
off, then cover with milk and put about five cloves in 
ham and cook fifteen minutes. Mrs. Edwin Goebel. 


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BREAD. 


99 - = 

The staff of life we give to you of every kind and 
measure, 

Some in white and some in brown and some a golden 
treasure.” 


Bread.—In morning make sponge; scald 2 cups milk, 
add 4 cups potato water while luke warm, put in 1 com- 
pressed yeast cake, 2 tablespoons salt, 2 tablespoons lard, 
Y% cup sugar. Flour enough to make sponge, let stand 
about 3% hours in warm place. Then mix in enough flour 
to knead. Knead 20 or 30 minutes, let it raise 214 hours 
or until light when made into loaves. Let raise to top 
of pans and bake in moderately hot oven 45 minutes to 
{ hour. Mrs. R. I. Gerrish. 


Graham Bread.—2 teacupsful sour milk, 1 teaspoonful 
soda, 1 tablespoonful shortening, 1 tablespoonful sugar 
and a little salt. Stir in graham flour to a stiff batter, 
then add % cup of sifted white flour, with 4% teaspoonful 
baking powder stirred in it. Mrs. E. L. Smith. 


Brown Bread, I—1% cups sour milk, 2% cup molas- 
ses, then fill cup with sugar; 2 teaspoons soda, dissolved 
in hot water, 2% cups graham flour, 1 cup raisins. Steam 
two hours. Mrs. Wittich. 


Little Billies—1 cup sugar, % cup butter, 1 cup sour 
milk, 1 cup chopped raisins, 1 teaspoonful soda, 1 egg, % 
teaspoonful each of all kinds of spice, 2 cups flour. Bake 
in gem pans. A Friend. 


Yankee Brown Bread.—2 cups sour milk, 1 cup corn 
‘meal, 1 cup molasses, 1 cup flour, 1 teaspoonful soda. 
Steam until done; then brown in oven. J. H. E. 


Nut Bread.—2 cups flour, 2 teaspoonsful baking 
powder, pinch salt, % cup sugar, 1 cup chopped nuts, 1 
egg, 34 cup milk. Sift flour, baking powder, salt and su- 
gar together. Stir in eggs and milk. Stir until thoroughly 
mixed. Put in buttered pan and set aside for half hour. 
Then bake in moderate oven. Mrs. W. D. Russell. 


White Nut Bread.—1 egg, beat light; 1 small cup su- 
gar, beat with egg; 1 teaspoonful salt, 1 cup sweet milk 
4 teaspoonsful baking powder, 4 cups sifted flour, 1 cup 
broken English walnuts. Put in two greased pans, let 
raise 20 minutes, then bake 30 or 40 minutes in moderate 
oven. Mrs. Harold Hewitt, Alton, III. 


Pop Overs.—1 cup milk, 1 cup flour, 1 egg beaten sep- 
arately. Bake in cups. | tablespoon in each cup. G. T: 


Voigt. 


Brown Bread.—One cup white graham flour, 1 cup 
cornmeal, 1 cup sour milk, 1 cup molasses, 1 teaspoon 
salt, 1 teaspoon soda. Steam three hours. Mrs. Logan 
Fields. 


Salt Rising Bread.—Heat fresh milk to boiling, pour 
‘milk over half cup of meal; make a stiff batter; add pinch 
of soda; place in warm place over night. Next morning 
take 1 pint of warm water and flour to make a batter, add 
the light meal, make batter in jar that holds | quart; place 
jar in very warm water until sponge is light and jar is 
filled; have flour in mixing bowl; add 2 tablespoons lard, 
2 tablespoons sugar and salt to taste. Mix with 1 quart 
of warm water. Mold in loaves. Stand until light. Bake. 
one hour. 


Salt Rising Bread.—Two potatoes, sliced fine; 2 ta- 
blespoonsful sugar, 4 tablespoonsful cornmeal, 1 level tea- 
spoonful salt, 1 pint boiling water. Keep in warm place 
over night. In the morning take the potatoes out, add a 
pinch of soda and thicken with flour. Put in a warm place 
to rise. When mixing up yeast for bread, add tablespoon- 
ful lard and salt to taste, 2 tablespoons sugar, 1 teacup 
boiling water in flour. Stir with fork and let cool; add 
yeast and 1 pint of water and make in loaves and rise. . 
Mrs. M. A. Beach. 


Three-Hour Yeast Bread.—One cake compressed yeast, 
1 pint lukewarm water, | pint milk, 1 heaping teaspoon- 
ful lard, 1 teaspoon salt, 2 teaspoons sugar. Dissolve all 
together. When thoroughly dissolved, add flour enough 
to make a dough thick enough not to stick to hands. 
Work thoroughly, then grease and set in warm place. 
When raised twice the size work out into loaves. When 
these have raised twice the size put in oven and bake 
30 or 40 minutes. Mrs. Harry Hendrix. 


Steamed Corn Bread.—One cup sour milk, 1 cup 
flour, 1 cup corn meal, 4 cup molasses (sorghum pre- 
ferred), 1 teaspoon soda, 1 teaspoon salt. Steam one 
and one-half hours, then brown in the oven. Mrs. I. A. 
Henry. 


_ Nut Bread.—Four cups sifted flour, 4 teaspoons bak- 
ing powder, 1 scant cup sugar, 1 cup nut meats; mix all 
together. Beat 2 eggs very stiff and add 1 cup of milk. 
Mix with first part and bake one hour in slow oven. Mrs. 
Ben H,. Pegram. 


Bran Muffins.—T wo cups wheat bran, 1 cup flour, 1 
teaspoon baking powder sifted in flour, 1 cup sweet milk, 
73 cup light brown sugar, or white will do; 1 egg, 1% 
tablespoonsful lard, a little salt. Mix well and bake 
in muffin tins. Mrs. L. W. Layman. 





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SALADS 





Almost anything that you can find 

Will make a salad to suit your mind, 

Of fruit or fowl, or flesh or fish, 

You'll surely find here the one you wish. 


Boiled Salad Dressing.—One-half teaspoonful salt, 1 
teaspoon mustard, 114 tablespoons sugar, % tablespoon 
flour, yolks 2 eggs, 11%4 tablespoons melted butter, 34 cup 
milk, 4% cup vinegar. Mix dry ingredients, add yolks of 
eggs slightly beaten, butter, milk and vinegar very slowly. 
.Cook over boiling water, stirring constantly, until mix- 
ture thickens. Strain and cool. Pineapple, marshmal- 
lows and English walnuts, cut up, make a lovely salad 
when served with whipped cream. Mrs. Fred Gilbert. 


Corn Salad.— Take 1 dozen ears of sweet corn, cut it 
off the cob, add 1 dozen green peppers, cut fine, 1 small 
head of cabbage cut fine, 1 cup vinegar, 1 cup sugar, or ac- 
cording to taste; 1 tablespoon mustard seed, 1 tablespoon 
salt, 1 tablespoon celery seed. Let it come to a boil and 
seal in mason jars. A Friend. 


Vegetable Salad.—Take one bunch of carrots, boil 
until done; cut into cubes; into this mix 1 can corn, | can 
peas, 1 bunch celery cut in small pieces; cover with 
mayonnaise dressing. A Friend. 


Dressing for Cold Slaw.—Beat up 2 eggs with 2 table- 
spoonsful of sugar, add butter the size of half an egg, a 
teaspoonful of mustard, a little pepper, and lastly, a tea- 
“cup of vinegar. Put all these ingredients into a dish over 
the fire and cook like a soft custard. It is improved by 
adding a half cup of sweet cream. A Friend. 


Good Salad Dressing.—1 egg, 2 tablespoons sugar, 
lump of butter the size of an egg, /2 cup vinegar. Let 
boil and pour over salad. Mrs. Jennie E. Jones. 


Salad Dressing Without Oil.—1 scant tablespoon su- 
gar, 14 tablespoon salt, 1 tablespoon butter, 2 tablespoon 
mustard, heaping tablespoon flour, mixed well together ; 
beat 3 eggs, add 1 cup milk; put all in double boiler until 
butter has dissolved, stirring all the time. Then add % 
cup vinegar very slowly until it creams. Cool quickly. 
Will keep for several weeks. Mrs. Courtland Stewart. 


Salad Dressing.—T wo eggs, | teaspoonful mustard, | 
teaspoon salt, % cup vinegar, YZ cup cream, butter size 
of an egg, 1 teaspoon olive oil. When hot add vinegar. 


G. T. Voigt. 


Mayonaise.—One-half cup sugar, 1 cup cream, 1 cup 
vinegar, 1 teaspoon mustard, 4% teaspoon salt, butter size 
of walnut, 4 eggs. Stir butter and sugar, salt, pepper and 
mustard together. Add the eggs well beaten, then the 
cream. Put on stove and stir in vinegar while heating. 
Let come to a good boil. Miss Edythe Daniel. 

Cheese and Pimento Salad.—One cup diced cheese, 
4 cup strips of pimentoes (canned red peppers) and 
mayonaise dressing. Serve on crisp lettuce leaves. Mrs. 
Claude EF. Russell. 


Baked Celery.—Cook 4 cups of celery (cut in pieces 
one inch long) in salt water until tender. Place in a but- 
tered baking dish, alternate layers of the celery and 
cracker crumbs, the cracker crumbs being top layer. Pour 
over this a white sauce made of 14% cups milk, 1% heap- 
ing tablespoonsful flour and 1 tablespoon butter. Bake 
half an hour. Mrs. Jerry Anderson. 


Potato Salad.—Boil 8 medium-sized potatoes and cut 
in %4-inch cubes; add 2 cups cucumbers cut in ™%4-inch 
cubes, 1 cup shredded almonds, 2 tablespoons red and 
green pepers chopped fine, 1 small onion chopped fine. 
Serve with mayonaise. Mrs. Wm. Bates. 


Potato Salad.—This makes one gallon. Twelve large 
potatoes, 4 hard boiled eggs, 2 large onions, 1 dozen sweet 
pickles, 10c salted peanuts, 1 tablespoonful of celery seed, 
salt and pepper to taste. Boil potatoes the day before 
with jackets on, cut them in dices, run the rest of things 
through food chopper. Dressing.—Four eggs, 1 cup su- 
gar, 1 tablespoonful of flour, 1 teaspoonful of yellow mus- 
tard, 1% cups of vinegar (or to taste), 1% cups of water, 
lump of butter size of walnut. Put butter in skillet first, 
then add the rest. Mrs. J. C. Vance. 


Oyster Salad.—T wo can cove oysters, 10 English 
walnuts, 2 bunches of celery, 8 cucumber pickles, 6 hard 
boiled eggs, chopped fine and mixed with 6 rolled crack- 
ers, 1 teaspoonful cayenne pepper, salt and pepper to 
taste. Make a dressing of 2 beaten eggs, % cupful butter, 
1 cup sugar, 1 cup vinegar, 1 tablespoon prepared mus- 
tard. Boil thick and pour over mixture. Mrs. Rhoton. 


Pork Salad—One cup chopped pork, 1 cup chopped 
celry, % cup chopped pecans, 14 dozen chopped olives, 
% dozen hard-boiled eggs. Mix with good salad dress- 
ing. Bernadine Layman. : 





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Fancy Grocers 


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Bell Phones 522 - 523 


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Fruits and Candies 


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Write or phone for prices 


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194 East Hargett Street 


Telephone 719 


VEGETABLES 


A good dinner is better than a fine coat. 


Mexican Rice.—One cup rice; soak for a few min- 
utes; then fry brown in frying pan with % tablespoonful 
lard, one clove of garlic, two or three onions, one green 
pepper, one ripe tomato, taking care that the greens do 
not become too brown. Salt and pepper to taste. Pour 
enough cold water to fill pan and let boil until almost dry; 
put in casserole and brown in oven. Garnish with pars- 
ley and two hard-boiled eggs, sliced. Mrs. Wm. Jennings 
Bryan. 


Boston Baked Beans.—One quart of navy beans, 1 
pound of salt pork, with a streak of lean, rind cut in 
squares; 1 teaspoon of salt, 1 teaspoon of mustard, % 
teaspoon of soda, 1 small onion (or omit), 3 or 4 table- 
spoons of molasses. Wash and soak beans over night. 
Pour off water, in the morning, cover with cold water, add 
other ingredients, put in deep bean crock, with pork sunk 
in middle up to the rind. Cover and bake slowly all day, 
adding water as needed up to the last hour, when uncover 
and brown. Minnie L. Allen. 


Saratoga Chips.—Peel potatoes and cut in thin slices 
and place on ice. Put a few at a time into a towel to dry, 
and then drop into boiling lard. Stir constantly and when 
light brown take out with a skimmer and sprinkle with 
salt while hot. G. T. Voigt. 


Fried Egg Plant—Peel and cut them in half-inch 
slices, sprinkle with salt and pepper, pile on plate and 
place a weight over for an hour or more, tipping the plate 
slightly that the juice may drain away. Dip in egg and 
bread crumbs and fry crisp in lard or drippings. Mrs. 


R. F. Welch. 


Stuffed Peppers.—Boil rice and scald pepper in boil- 
ing water, cut off tops, fill with boiled salted rice and bake 
in oven 20 or 30 minutes. Mrs. I. B. Keeler. 


Baked Stuffed Peppers.—Chop a half pound of roast 
veal and 1 onion together. Add 1 cup of bread crumbs, 1 
pint of tomatoes, salt and pepper and add | tablespoon of 
melted butter. Clean out and wash % dozen green pep- 
pers, stuff with mixture and bake in moderate oven one- 
half hour. Serve with tomato sauce. Mrs. Geo. With- 


ington. 


Italian Spaghetti.—One-half package of spaghetti, 2 
pounds hamburg steak, 1 can tomatoes, 1 can peas, 1 
tablespoon Worchester sauce, 1 onion and salt and pepper 
Boil spaghetti until tender. Fry onion and meat until 
partly cooked. Mix all ingredients together and bake one 
hour. Mrs. Carl Rollins. 


Creamed Cauliflower.—Wash and cook the whole 
cauliflower in salt water. Drain. Break the cauliflower 
into pieces in a baking dish, add 2 hard-boiled eggs, 
chopped fine. Pour over this a white sauce as follows: 
One cup milk, 1 tablespoon butter, 2 tablespoons flour or 
enough to thicken. Cook. Pour the sauce over cauli- 
flower and grate cheese over the top and set in oven to 
brown. Serve in baking dish garnished as desired. Mrs. 
Harry McMasters. 

Scalloped Onions.—Put onions in cold water and re- 
move skins while under water. Drain. Cover with boil- 
ing salt water; boil 5 minutes, drain and again cover 
with boiling salt water. Cook 1 hour or until soft, but 
not broken. Cut in quarters, put in baking dish, cover 
with white sauce, sprinkle with buttered cracker crumbs 
and put on center grate in oven to brown, 


Potato Roses.—With some mashed potatoes mix a 


well-beaten egg and a little grated cheese. Put through 
a pastry tube to form roses and bake until nicely browned. 


Spanish Rice.—One cup washed rice, 2 cups canned 
tomatoes, 1 green pepper, 2 medium-sized onions, sliced; 
2 level teaspoons salt, 1 large tablespoon butter. Bake 
1% hours, stirring 3 or 4 times during baking. Cook in 
a double boiler; put in rice, then pepper, then tomatoes, 
water, salt and butter. Sarah J. Gardner. 


Vegetable Hash.—Two pounds of beef, boil 1 hour 
then add 2 cups of green beans, 2 cups of carrots, cut 
fine; 1 onion, 4 potatoes, cut fine; a dash of parsley, cut 
fine. When done brown tablespoon flour in butter and 
add to the rest. M. H. 


Noodles.—One egg well beaten; add 1 tablespoon 
milk or water, % teaspoon salt; flour enough to make 
stiff, roll very thin flour and cut in strips 2 inches wide; 
pile up and cut very fine. Cook in salt water until 
tender; dice bread and brown in butter, then add to 
noodles and serve. M. H. 


Potato Cake.—Two cups granulated sugar, l cup 
butter, 1% cup milk, %4 cup, grated chocolate, 4 beaten 
eggs, 1 cup mashed potatoes, 2 cups flour, 2 teaspoons 
baking powder, 1 cup chopped nuts, 1 teaspoon each 
lemon, vanilla, cinnamon, cloves an nutmeg. Bake in 
layers. Beulah Richey. 


Sn 
eo 


PUDDINGS 





Gets many a lump of sweetness, too. 
Who comes to eat salt with you 


Pudding Sauce.—2 cups powdered sugar, 1 cup but- 
ter, creamed, 1 small glass currant jelly, 2 eggs, beaten. 
Mix and steam over boiling water until melted. Mrs. 
H. B. Cramer. 


Apple Cream Filling.—1 cup sugar, white of 1 egg, 2 
sour apples. Peel and grate the apples into the egg and 
sugar and beat constantly until it comes to a stiff white 
frosting. Is also fine asa sauce for pudding. J. H. E. 


Cocoanut Pudding.—One cup sugar, % cup butter: 
rub to a cream; % cup bread crumbs, % cup cream or rich 
milk, 1 cup cocoanut and whites of 2 eggs. Butter deep 
pudding dish, bake three-quarters of an hour. Just be- 
fore taking from oven add meringue on top and brown. 


hao 


English Plum Pudding. Fine.—2'% pounds flour, 2 
teaspoons salt, 1 tablespoon alspice, 4 tablespoons sugar. 
4 of molasses, % pound chopped suet, | pound raisins, % 
pound currants, enough cold water to mix and boil four 
hours. Serve with rich sauce. J. H. E. 


Steamed Pudding.—1 cup molasses, 34 cup chopped 
suet or butter size of an egg, 1 cup sweet milk, 2 eggs, 3 
cups flour, 1 teaspoon soda, 1 each of cinnamon and 
cloves. 1 cup raisins. Steam and serve with sauce. 


{HH E, 


Cocoanut Pudding.—6 eggs, 2 cups of sugar, butter 
the size of an egg, 1 cup of sweet milk, milk of 1 cocoanut 
and the cocoanut grated. Line your dish with a paste 
and pour in and bake. G. T. Voigt. 


Rice Pudding.—Two cups steamed rice, 3 eggs, % 
cup milk, 14 cup sugar, 1 can pineapple. Add well beaten 
yolks of eggs, sugar, milk, pineapple to the steamed rice. 
Fold in the stiffly beaten whites. Bake 30 minutes in a 
well buttered and crumbed baking dish. Serve with 
cream or fruit sauce. Apples, raisins or dates may be used 


instead of pineapple. Dora Conn. 

Poor Man’s Pudding.—3 tablespoons of flour mixed 
in milk, 3 eggs beaten separately; then add 1 pint of milk 
and bake, flavoring to suit the taste. J. ‘Tn Viowt: 


Prune Pudding.—One pound of prunes, cooked; 1 
cup of pulverized sugar, 8 eggs (whites), beaten stiff; 1 
cup chopped English walnuts. Bake 20 minutes in not 
too hot an oven. Serve with whipped cream or ice cream. 
Mrs. Nellie Pierce. 


Iced Rice Pudding.—One pint water, 1 cup rice; boil 
until done; add 1 quart milk and boil until thick; yolks 
of 3 eggs beaten light, grated rind of I lemon, 8 table- 
spoonsful sugar. Put in dish and cover with whites of 3 
eggs beaten to froth; 8 tablespoonsful sugar, juice of 1 
lemon. Brown in oven. Mrs. L. F. Pettit. 


Plum Pudding.—One cup chopped suet, 1 cup New 
Orleans molasses, 1 cup raisins, 1 cup currants, 2 cups 
flour, 1 cup bread, 1 cup sweet milk, 1 teaspoonful soda, 
1 teaspoonful each of cloves, cinnamon and spice, 4 cup 
citron. Put in cake pans or tin cans in steamer; cover 
tight; steam from two to three hours. Dressing—One- 
quarter pound butter, 1 quart boiling water, 1 teacupful 
sugar, nutmeg to taste; thicken with flour. Mrs. L. F. 
Pettit. 


Grapenut Pudding.—Dissolve 1 envelope of Knox 
acidulated gelatine in % cup cold water. Add 1 cup 
boiling water and 1 cup sugar while water is hot, then 
add 1% cups cold water. When set add 1 cup grapenuts, 
Y% pound raisins or dates and % cup nuts, or more, if 
desired. Mold and serve with whipped cream. Sue E. 
Buchanan. 


Fruit Pudding.—One-half cup of brown sugar, % 
cup of sweet milk, % cup syrup, 1 cup of suet, chopped 
fine; 14 teaspoon of soda. Mix altogether and add 1 cup 
of seedless raisins, 1 cup of currants, 1 teaspoonful of 
vanilla. Add enough flour to make very stiff. Last, add 
1 teaspoonful of baking powder. Put in pan and cover 
with a cloth before putting on the lid. Steam 3 hours, 
keep water boiling constantly. Mrs. F. S. Coddington. 


Rice Pudding.—Stir into 1 cup boiling milk 1 cup 
cooked rice, % cup sugar, the yolks of 2 well-beaten eggs, 
a little salt, cinnamon and nutmeg. Boil until thick. 
Have ready the whites of the eggs beaten stiff. Remove 
pan from stove and stir the whites gently into the mix- 
fure. Mrs--Ge Hi Porter. 





Anything Found in a First-Class Drug 
Store 


mrCK’ Ss 


fetisk bE * ST O-R-E:S 





IS FEATURING SMART MILLINERY AT 
UNUSUALLY ATTRACTIVE PRICES 


112 Fayetteville St. Raleigh, N. C. 


Ns 


The best recipe for your 
foot is a well fitted pair of 








our shoes, — _ such as you 


find at 





Peebles & Edwards 
12 East Martin St. 
RALEIGH, N. C. 


NY 





See the complete line of Electric Cook- 
ing appliances at the 


Thompson Electrical Co. 
132 Fayetteville St. 


RECIPE FOR GOOD CLOTHES 


It is just as important to know the “how” of fur- 

nishing proper Wearing Apparel: as it is to know 

how to furnish proper food. We look after the best 
in Ready-To-Wear for Ladies 


THE FASHION 
Kaplan Bros. Co. Raleigh, N. C. 


PERRY’S ART STORE 


H. J. Perry, Proprietor 


Manufacturers of Picture Frames, Window Shades, 
Etc. Wall Paper and Interior Decorating 
a Specialty 


Kelly Springfield Tires Most Miles Guaranteed 
AUTO TIRE REPAIR CO. 


Phone 1230 108 W. Davies St. 





Sullivan’s Electric Shoe Repair Shop 
“KING OF SHOEMAKERS” 
15 W. Hargett St. 
| Raleigh, Fayetteville and Wilmington 





PIES. 





“No soil upon earth is so dear to our eyes 

As the soil we first stirred in making mud pies.’ 
“She may dress in silk, she may dress in satin, 
She may know the language, Greek and Latin: 
May know fine art, may love and sigh, 

But she is no good if she can’t make pie.” 


9 


Cream Pie.—Beat thoroughly together the white of 
l egg, % teacup sugar and tablespoon of flour; then add 
a large cup of milk, or half cream and half milk. Bake 
with bottom crust and grate nutmeg on top. Mrs. N.S. 
Long. 


Chocolate Pie.—Melt 1 cup of unsweetened chocolate 
in 1 cup boiling water, add 1 cup sugar and 2 tablespoons 
corn starch mixed together; cook ten minutes and add 
well beaten yolks of 2 eggs and 2 teaspoons of butter; 
vanilla flavoring; beaten whites of eggs on top. Mrs. 
1a ve Wag 


Dried Fruit Pot Pie.—1 cup dried apples, 1 cup dried 
apricots; wash well, boil in water until almost done, leav- 
ing just enough water in pan to keep from sticking; then 
add 34 cup sugar, 1 teaspoonful lemon juice, 2 table- 
spoonsful of Orleans molasses, butter size of an egg; stir 
well, then add dumplings made as follows: 1 egg, % cup 
sweet milk, a little salt, 1 teaspoonful baking powder: add 
flour so as to drop from spoon; cover the top of fruit. 
Boil 25 minutes and serve steaming hot. Very fine. Mrs. 
Stewart. 


Custard Pie.—Beat the yolks of 2 eggs to a cream. 
Stir thoroughly a tablespoonful of sifted flour into 3 table- 
spoonsful of sugar. Add this to the beaten yolks. A 
pinch of salt, a teaspoonful of vanilla and a little grated 
nutmeg; next the well beaten whites of the eggs; then 
gradually add 1 pint of milk. 


Chocolate Pie.—1 cup milk, % cup sugar, 2 table- 
spoons of grated chocolate, yolks of 3 eggs. Heat chocor 
late and milk together, add the sugar and yolks together. 
beaten to a cream; flavor with vanilla. Bake with crust 
spread, meringue of the whites of eggs on top. G. T. 
Voigt. 

Pie Crust.—Never fails. 3 cups flour, 1 cup lard, % 
cup cold water, 1 teaspoon salt. J. H. E. 


Vinegar Pie—One egg, 1 heaping tablespoon flour, 
1 teacup sugar. Beat all well together and add 1 table- 
spoon sharp vinegar and 1 cup cold water; also add a 
small piece of butter and flavor with nutmeg. Mrs. B. A. 
Fay. 

Pineapple Pie-—Chop pineapple fine. One teacup of 
pineapple, 114 teacups of sugar, % teacup of sweet cream, 
4 egg yolks. Use whites for meringue. G. T. Voigt. 

Lemon Pie.—T wo scant cups of boiling water, grated 
rind and juice of 1 lemon, % cup sugar, 1 tablespoon flour, 
2 eggs, 1 white for top; butter size of an egg. G. T. 
Voigt. 

Cream Pie.—Half cup sugar, 1 tablespoon butter; 
beat to a cream, then add 2 well beaten eggs, 2 table- 
spoons of flour, 2 cups of milk; boil and let cool; then add 
vanilla flavoring. Bake crust separately and add 
meringue. G. T. Voigt. 

Transparent Pie-—Yolks of 8 eggs, 1 pint of sugar, 1 
teacup of butter and 1 glass of apple jelly; make a mixing 
in of the whites for the top. This quantity makes four 
pics uaGel wv o1et: 

Pumpkin Pie.—1 cup pumpkin, 1 egg, 1 cup milk, a 
pinch of ginger, cloves and cinnamon, sugar to suit the 
taste. This is for one pie; 1 teaspoon of flour mixed in 
pumpkin. G. T. Voigt. 

English Mince Meat (Uncooked).—1 quart chopped 
suiet, 1 quart raisins, 1 quart currants, 2 quarts chopped 
apples, 1 cup chopped orange, lemon and citron peel, 1 cup 
fruit juice or water, a little salt, sugar and spice to taste. 
This makes a very rich pie. J. H. E. 

Mock Mince Pie.—1 cup bread crumbs, | cup vinegar, 
1 cup water, 1 cup sugar, %4 cup butter, % cup raisins, 
% cup currants, 1 cup molasses, % teaspoon salt, 1 tea- 
spoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves. 
Lay: this mixture and it will be ready for four pies. G. T. 

o1gt. 

Drop Doughnuts.—One cup sugar, 3 tablespoons — 
melted butter, 1 cup sour milk, teaspoon soda, vanilla, 
nutmeg, flour as for cake. Drop from teaspoon into boil- 
ing lard. Roll in pulverized sugar. J. H. E. 

Raisin Pie—1 cup sugar, 1 egg, 2 tablespoons corn 
starch, butter size of walnut, 4% teaspoon cinnamon, pinch 
df salt, 14 cup vinegar filled with hot water; mix well and 
cook until thick, adding 1 cup of seeded raisins. Bake 
in rich pastry and serve hot. Mrs. Turner. 

Raisin Pie.—One box raisins, 1 scant cup sugar, l 
tablespoon butter, % cup bread crumbs, 1 tart apple, 
chopped fine; juice of half a lemon. Cook raisins, apple, 
sugar and butter in a little water about 15 minutes. Add 
lemon juice and thicken with bread crumbs. ‘This makes 
filling for two pies. Mrs. Ed McDougal. 


-- 





FRED GATTIS R. W. WARD 


GATTIS & WARD 
Shoes and Hosiery 
Phone 1251 


We handle the La France Shoes for Women and 
the Billiken Shoes for Children 
11 E. Martin Street Raleigh, N. C. 


Tim, Slate and Tile Roofing, Sheet Metal Cornices 
and Skylights 
Estimates Furnished—-Workmanship Guaranteed 
W. P. BAKER COMPANY 
Tin Smiths 


Guttering, Piping and Repair Work a Specialty 
Kelsey Warm Air Generators 


419 Gales St., | block west of Auditorium 
Telephone 147 RALEIGH, N. C. 


JOHNSON & JOHNSON CO. 


COAL 
WO0O0D 
ICE 
BRICK 


Phones 150-151 








FAB. P. BROWN 
H. J. Brown Company, 
FUNERAL DIRECTORS 
Established 81 Years 

1836--1917 


This ad caught YOUR eye. So will some 
line of Jewelry in our most complete stock 


if you will visit our store 


128 Fayetteville St. 


Jolly & Wynne, Jewelry 


Oak City Steam Laundry 
Company 
Oldest and Best 


Telephone 87 115 W. Hargett St. 


E. G. Richardson 


Dealers in 


FRESH MEATS, FISH, OYSTERS, PRODUCE 
GAME IN SEASON 


Both Phones 


229 and 231 S. Wilmington St. 





. 


CAKES. 





We'll mix and bake the dainty cake 
And beat the frosting light; 
The sweetest plan to please a man, 

Is through his appetite. 


Marble Cake.—White Part: Whites of 7 eggs, 3 
cups white sugar, 1 cup butter, 1 cup of sour milk, 4 of 
flour, sifted and heaping; 1 teaspoon soda; flavor to taste. 
Dark Part: Yolks of 7 eggs, 3 cups brown sugar, 1 of 
butter, 1 of sour milk, 4 of flour, sifted and heaping; 1 


tablespoon each of cinnamon, allspice and cloves, 1 tea- 


spoon soda. Put in pans, a spoonful of white part and 
then one of dark, and so on. Bake one and one-quarter 
hours. Use coffee cups to measure. Mrs. Rigden. 


Pork Cake.—One pound of raw pork chopped very 
fine; add half a pint of boiling water, 1 pound of seeded 
raisins, 4 pound of shredded citron, 2 cups sugar, | cup 
molasses, 1 teaspoon soda dissolved in a little water. Mia 
these ingredients; add 1 tablespoon cloves, cinnamon and 
nutmeg. Stir in sifted flour to the consistency of common 
cake mixture. Bake slowly for 1 hour and 40 minutes. 
Mrs. Rigden. 


Dark Raisin Cake —¥™% cup molasses, | cup sugar, % 
cup butter, 2 eggs, 4% cup sour milk or coffee, 3 cups of 
flour, 1 cup seeded raisins chopped fine, a little salt, 2 
teaspoons baking powder. G. T. Voigt. 


Oatmeal Cakes.—2 cups rolled oats, 2 cups flour, 1 
cup shortening, 2 eggs, 114 cups sugar, 34 teaspoon soda, 
1 cup raisins, 1 cup nuts, % teaspoon salt, 1 teaspoon 
nutmeg, 1 teaspoon cinnamon, % cup sour milk. Mix 
soda in milk, or water if you haven’t milk; chop raisins 
and nuts together; sugar and eggs and shortening to- 
gether; drop dough tablespoon at a time in a greased 
pan to bake. G. T. Voigt. 


Frosting.—1 cup granulated sugar, 3 tablespoons 
boiling water; boil until it spins a thread, then turn onto 
stiffly beaten white of egg; add 1% teaspoon vanilla and 
beat until thick enough to spread. G. T. Voigt. 


Caramel Filling.—3 cups brewn sugar, 1% cups fresh 


*®cream, 3% cup butter. Mix and boil until thick like jelly. 


nearly cold flator with vanilla and spread between 


layers. G. T. Voigt. 


Chocolate Cake.—Put 1 cup sugar, % cup of butter, 
3 tablespoons cocoa in a mixing bowl, set on back of range 
until slightly warm, then mix well and add 1 whole egg 
and yolk of another, well beaten; % cup of milk and sift 
in with 1 cup of flour (no more), V4, teaspoon cream tartar, 
'%4 teaspoon soda, 1 teaspoon vanilla. Bake in shallow 
pan. Batter may seem too thin, but will be all right. 


Walnut Cake—1 cup sugar, % cup butter (scant), 
Y% cup sweet milk, 1 cup chopped walnuts, 2 cups flour, 2 
eggs, 1% teaspoons baking powder. Good made in loaf 
or baked as dropped cakes. J. H. E. 


Cocoanut Cookies.—2 cups of sugar, 1 cup of butter. 
2 eggs, | teaspoon yeast powder, | grated cocoanut, and 
flour enough to roll. G. T. Voigt. 


Cider Cake.—An old favorite. 6 cups of flour, 3 cups 
sugar, | cup butter, 1) cup cidenmncuprereamiajsesos 
teaspoon soda, | cup raisins, 1 teaspoon all kinds of spices. 
Will keep.J. H. E; 


Farmer’s Fruit Cake.—3 cupfuls of dried apples 
soaked over night in warm water. In the morning drain 
and chop medium, leaving the apples about like raisins; 
then simmer in 2 cups of molasses until apple has ab- 
sorbed all the syrup; 1% cups butter well beaten, 1 cup 
sugar, 4 eggs, 1 cup sweet milk, teaspoonful of all kinds of 
spices, 114 teaspoons soda, 1 wine glass of wine, 4% tea- 
cups of flour. Add raisins rolled in flour to suit taste. 
Beat thoroughly and bake slowly. J. H. E. 


Apple Sauce Cake.—2 cups apple sauce, 1% cups su- 
gar, /2 teaspoon ground cloves, 1 teaspoon cinnamon, 4 
cup melted butter, 1 pound seedless raisins, 2 teaspoons- 
ful of soda. Flour enough to make a stiff batter. Bake 
in loaf-cake tin in moderate oven. Mrs. Burmeister. 


White Mountain Cake.—4 eggs, the whites; 1 cup, 
scant, of butter; 2 cups, scant, of sugar; 4 cups flour, 1 
cup milk, 1 teaspoon vanilla, and beaten whites last. G. T. 
Voigt. 


Prince of Wales Cake.—Black Part: 1 teacup of 
brown sugar, % teacup of butter, % teacup sour milk, 2 
cups flour, 1 teacup chopped raisins, 1 teaspoon of soda 
dissolved in warm water; 1 tablespoon molasses, 3 egg 
yolks, 1 tablespoon cinnamon, 1 teaspoon nutmeg, % 
tablespoon cloves. White Part: 1 teacup of flour, % tea- 
~ cup of corn starch, % teacup sweet milk, 4% teacup butter. 
1 teacup sugar, 1 large teaspoon baking powder, whites of 


3 eggs. Bake in three layers and put together with tee 
CG UaViolot 


7 . 


Good Coffee, 25 Cents per Pound 
Cc. D. KENNY COMPANY 


108 Fayetteville St. 


J. C. BRANTLEY, 
Druggist 


Masonic Temple 


Phone 15 Raleigh, N. C. 


DR. SAM. P. NORRIS 
Dentist 


228 1-2 Fayetteville St., Raleigh, N. C. 
Phone 507 





THE RALEIGH FURNITURE CO. 
119-121 East Hargett St. 


Phone 672 





ICES AND DRINKS 





“Drink, for you know not 
When you came, nor why; 
Drink, for you know not why 
You go, nor whence.” 
—Omar Khayyam, 


Pineapple Ice.—Two pints sugar, 3 or 4 pints of 
water, boiled together for 15 minutes; juice of 2 oranges, 
6 lemons and 2 grated pineapples; whites of 6 eggs, beaten 
stiff; 1 pound nuts, and add just before putting into the 
freezer 14 box of gelatine dissolved in % cup of boiling 
water. 

Cranberry Sherbet.—Boil 1 quart cranberries and 1 
cup water until done. Press through the fruit press to 
get skins out. Boil this with two cups of sugar. When 
cook pack in ice cream freezer and freeze. Madge Cramer 
Lyon. 

Lemon Sherbet.—2 cups sugar, % cup lemon juice, 1 
quart milk. Mix sugar and juice thoroughly. First pour 
milk into freezer to chill, then add lemon mixture. Stir 
good, freeze. Mrs. S. R. Winter. 

Fruit Punch.—Boil together 1 quart cold water, 2 
cups sugar, 2 cups grated pineapple twenty minutes; add 
l cup orange juice, 14 cup lemon juice; cool, strain and 
dilute with ice water. 

Milk Sherbet.—2 quarts milk, put on stove, add 4 
cups sugar and scald. Let cool, add whites of 2 eggs, well 
beaten; freeze until mushy, add juice of 3 lemons and 
grated rind of 1 and juice of 2 oranges. Mix orange and 
lemons with % cup sugar. Freeze until stiff; take out 
paddles and pack. 

Chocolate.—Grate chocolate, allowing for 1 quart of 
water, 6 tablespoons of chocolate. Mix smooth with a 
little water and boil 15 minutes. Add 1 quart of rich milk, 
boil a few minutes longer and serve hot with sugar. G. T. 
Voigt. 
/ Peach Ice Cream.—1 pint rich milk, 6 ripe peaches, % 
cup sugar, 1 teaspoon vanilla, 2 well beaten eggs, 1 tea- 
spoonful flour mixed with sugar. Before adding milk 
chop peaches fine and mix all together at one time. Will 
make a quart freezer. Mrs. Gerder. ; 

Grape Juice.—Grapes and sugar. Pick grapes from 
the stalks, crush them and place over a slow hire till the 
juice runs freely ; then strain through a fine cloth or jelly 
bag, pressing out all the juice. Measure and to each 
quart use a cup and a half of sugar. Scald the juice, add 
the sugar, boil five minutes after all the sugar is melted, 

and bottle and seal closely. Mrs. C. A. Weber. 





Grape Juice.—-Wash grapes and nearly cover with 
water. Cook until. thoroughly done. Strain and to 1 
quart of juice add 1 cup of sugar. Boil four minutes. Put 
in bottles and seal. Mrs. J. W. Goodrum. 


Lemon Sherbet.—T wo pints of water, 3 pints of su- 
gar. Boil until clear. Juice of 6 lemons, 1 quart can of 
pineapple. Add 1 pint of cream after it begins toxiréeze: 
Mrs. Wm. Kirby. 


Marshmallow Cream.—One-half pound of fresh 
marshmallows cut into pieces about a quarter of an inch 
square. Have ready a third of a pound of nut meats, al-. 
monds, pecans and English walnuts, ground. Mix these 
with the marshmallows, blending them by stirring in 
lightly the whites of 2 eggs whipped to a stiff froth. Have 
ready a rather shallow bowl, put a layer of marshmallow 
mixture first, then one of Malaga grapes, seeded ; another 
layer of marshmallows, and finally a layer of shredded 
pineapples or Maraschino cherries. Cut fine. Chill in the 
ice box and serve with whipped cream. Garnish with 
cherries and nuts. Mrs. A. H. McFarland. 


Cranberry Ice.—One quart cranberries boiled in pint - 
of water five or ten minutes. Strain through a fine 
strainer. Add 1 pint sugar, stir and boil until sugar is 
dissolved. When cold add juice of 2 lemons, - Freeze to 
a mush, using equal parts salt and ice. Miss Mary Mor- 
ton. 


Russian Tea.—Sixteen cups strong tea (Lipton’s). 
juice of 2 oranges, juice of 3 lemons, % 5c package of 
cloves, % 5c package of cinnamon, ‘Tie spices in bag and 


let simmer in tea before serving. ‘Two teacups of sugar. 
Mrs. Mollie Neal. 


Fruit Punch.— Make a syrup of 2 cups of sugar and 

1 cup of water, 1 cup strong tea, 2 cups strawberry juice, 

juice of 5 lemons, juice of 5 oranges, 1 quart can pine- 

apple chunks. Add ice water to make 1% gallons liquid. 

Add cup of Maraschino cherries, 1 quart of Appolinaris 
water. Will serve 50. Mrs. J. G. ‘Denhardt. 


Strawberry Wine.—One gallon crushed strawberries, 
washed well. Pour 1 quart boiling water over berries; 
let stand 36 hours. Then strain. Add 3 pounds sugar to 
every gallon of juice. Let ferment. (Will take about 
three months.) ‘Then bottle. Mrs. C. L. Goodrum. 


JELLIES AND MARMALADE 





“The Best of Households Have Their Family Jars.” 


Grapefruit Marmalade——Wash well, | large grape- 
fruit, 2 oranges and 2 lemons. Remove seeds and tough 
centers from fruit. Slice very thin. Add as much water 
as fruit (or twice as much water is better) and let it stand 
over night. Cook 20 minutes. Measure and add equal 
amount of granulated sugar and boil 20 minutes, or until 
it jellies. This makes 12 glasses. Mrs. H. Stanley Han- 
son. 


Quince Honey.—To 2 pounds of sugar add enough 
water to dissolve; let boil and add the grated pulp of 3 
medium sized quinces. Let boil until clear and thick. 


Mrs: 1; 


Grape Fruit Marmalade.—Three grape fruit and 2 
lemons, sliced thin. To one cup of the above add 3 cups 
of cold water and let stand 24 hours. Then boil 1 hour 
and let stand another 24 hours. Add 1 cup of sugar to 1 
cup of the above and cook until it jellies, from 30 to 60 
minutes. This recipe can be changed by using two or- 
anges in place of one of the grape fruit. Mrs. J. C. Ar- 
thur. 


Ripe Cucumber Preserves.—Select large, ripe cucum- 
bers, pare and remove seeds; cut cucumbers in pieces of 
quartered apples; to 4 pounds of cucumbers prepared add 
1 pint vinegar, 2 pounds brown sugar, | teaspoon salt ; put 
1 tablespoon of whole mixed spice in a muslin bag, allow- 
ing room for the swelling of the spice. Place the above 
in an agate sauce dish and allow to boil slowly until fruit 
is tender. Try with a silver fork. Set off stove until 
next day. Keep in sauce dish it was cooked in. In the 
morning, drain off syrup, let come to boil, then turn on 
fruit; let cool. Then put all on and let come to boil 
Fill pint jars and seal tight. This is nice served with 
meat. Mrs. Turner. 


English Orange Marmalade.—Cut oranges in very 
thin slices, taking out any seeds. To each pound of sliced 
fruit add 1 quart cold water. Let stand 24 hours, then 
boil until tender and let stand until next day. To every 
pound of boiled fruit add 1% pounds of loaf sugar, then 
boil until the syrup jellies and the rind is transparent. 
' probably one-half to one hour. Put up in glasses and sea] 
with paraffine. J. H. E. 


Strawberry Preserves.—Wash berries and drain be- 
fore stemming. ‘l'o | quart of berries, after the stems are 
removed, add 24 quart sugar. Let stand an hour or so 
until sugar and juice of berries forms enough juice to 
cook. Boil steadily for 20 minutes. Set aside and when- 
ever passing kettle stir berries. Can cold next day. Ber- 
ries will not raise to top of can. J. E. 


Watermelon Preserves.—Six pounds ripe melon, 3 
pounds sugar, 2 lemons cut in thin slices. Add a few 
small pieces of ginger root. Cook as any other preserves. 
Mrs. Edward Keirn. 


Pear Marmalade.—One gallon quartered pears, 1 
quart cranberries, juice of 2 oranges. Run pears and 
cranberries through food chopper, then add one-half as 
much sugar as other fruit mixed together. Cook three- 
fourths of an hour and can in pint cans as a meat relish. 
Mrs. Peter Murphy. 


Green Tomato Mince Meat.—One peck green toma- 
toes, 1 neck cooking apples (peeled), 1 pound suet, 1 
lemon, all chopped together or put through meat grinder ; 
to this add 3'4 pounds brown sugar, 2% pounds raisins, 2 
tablespoonsful cinnamon, 1 tablespoonful cloves, 1 table- 
spoonful allspice, 1 pint of vinegar, 2 teaspoonfuls salt. 
Cook well and seal in glass jars. Mrs. John E. Godman. 


Pear Conserve.—One peck Kiefer pears, 3 small or- 
anges, 2 quarts of cranberries. Pare and core the pears 
and with the oranges put through a coarse vegetable 
chopper. Boil all together with 1 pint of water 20 min- 
utes; sweeten with 9 pounds of sugar to 10 pounds of 
fruit. Boil ten minutes longer, stirring carefully. Put in 
glasses, sealing as usual. Miss Emily Meigs. 


Strawberry Preserves.—Stem and wash strawberries. 
Measure and take two-thirds as much sugar as berries. 
Shake sugar over and let stand over night. In the morn- 
ing set over fire and let come to boil. Boil briskly 20 
minutes. ‘Turn off fire and stir often during the day. 
Bottle when cold. Mrs. W. D. Russell. | 


To Can Pineapples.—Peel the apple. Be sure to get 
the dark eyes out. Make a syrup as thick as molasses. 
Cut the apple into dices, drop in the syrup and cook 20 
minutes; can while hot. M. Waldo. 


Cranberry Jelly—One quart of cranberries, 2 cups of 
water, 2 cups of sugar, a small piece of stick cinnamon. 
Boil together 20 minutes. Run through collander before 
boiling it. When boiled 20 minutes turn in greased 
moulds. Jessie EF. Lewis. 


PICKLES, RELISHES 





“Peter Piper Picked a Peck of Pickled Peppers.” 


Beet Relish.—Chop 1 quart cabbage, 1 quart cooked 
beets, diced; cup ground horseradish, 2 cups sugar; cold 
vinegar to cover. Mrs. Tull. 


French Pickles.—Half bushel green tomatoes, 6 large 
onions, | teacup salt. Stand over night. Take off liquid 
in morning and add 4 quarts.vinegar, 244 pounds brown 
sugar, % pound white mustard seed, 2 tablespoons ground 
pepper, 2 tablespoons cloves, 2 cinnamon, 2 ginger, 3 cel- 
ery seed. Boil 15 minutes together. Stir to keep from 
burning. G. T. Voigt. 


Spanish Pickle-——One peck of green tomatoes, sliced; 
6 large onions, sliced; mix and throw over 1 teacup salt 
and let stand over night. Next day drain thoroughly and 
boil in 1 quart vinegar mixed with 2 quarts of water for 
15 or 20 minutes, then drain. Then take 3 quarts vinegar, 
2 pounds brown sugar, % pound of white mustard seed, 2 
tablespoons ground allspice, same of cloves, cinnamon, 
ginger and ground mustard. Throw all together and boil 
15 minutes. Mrs. S. C. Jacobs. 


Corn Relish—One gallon corn cut from cob, % gal- 
lon chopped cabbage, 5 bunches celery, 4 large onions, 
cut fine; 4 green peppers, 2 pints granulated sugar, 1 cup 
vinegar, 1 handful salt. Put sugar, vinegar and salt in 
pan to boil. When comes to a boil then put in corn and 
cook 15 minutes. Then put in other ingredients and 
cook 15 minutes. Mrs. Maude M. Deal. 


Chopped Pickle.—One peck green tomatoes, 15 small 
onions, 10 sweet green peppers, 3 heads cauliflower or 2 
heads cabbage, 4 cups sugar, 1 ounce whole white mus- 
tard seed, 1 dozen green cucumbers, | ounce celery seed, 
1 ounce tumeric powder, 1 ounce whole cloves (in bag), 
Y% ounce ground mustard, 3 pints vinegar. Salt to taste. 
Chop tomatoes, onions, peppers and cauliflower. Mix 
tumeric powder and ground mustard to a smooth paste 
with a little vinegar. Boil all together until tender. Seal 
in glass jars. Mrs. Albert Brown. 


Tomato Relish—One peck red tomatoes, 2 cups 
chopped celery, 4 red _ peppers, chopped; 6 onions, 
chopped; 4 cups brown sugar, /2 cup salt, 1 ounce white 
mustard seed, 3 quarts vinegar heated and poured over. 
Put in cans and sealed. Mrs. Mary Blackburn. 


‘ . 
+, } 


Kalamazoo Pickles.—One dozen large onions, 1 doz- 
en large cucumbers, slice and salt to season. Let stand 
over night and drain in morning. Dressing—One quart 
vinegar, %4 teaspoonful cayenne pepper, 1 tablespoonful 
celery seed, 1 tablespoonful tumeric, % cup flour, 3 cups 
granulated sugar, 1 tablespoonful mustard. Pour over 
pickles and onions and let boil five minutes; can while 
hot. Mrs. Edna Page. 


Tomato Relish.—One-half pound hamburger fried 
brown, boil one 10-cent package of spaghetti 15 minutes, 
drain and add this and 1 can of tomatoes, salt and pepper 
to taste. Mrs. Goldie Tinsley. 


Mixed Pickles.—One-half gallon small onions, 1 doz- 
en large onions cut in small pieces, 1 gallon small cucum- 
bers, % dozen large cucumbers cut in small pieces, Y% 
peck of green tomatoes cut in small pieces, 1 large head 
of cabbage cut fine, stalk celery, 1 head cauliflower. Put 
this all together in salt water over night, then put them 
on a table where the water can all drain off. Then add 2 
cups sugar, or more if that don’t make them as sweet as 
you like; 1 teaspoon tumeric, celery seed, vinegar, then 
heat and can. Mrs. J. Manring. 


Chili Sauce.—Thirty large ripe tomatoes, 9 large 
onions, 6 cups good vinegar, 6 tablespoonsful salt, 9 table- 
spoonsful sugar, 8 large red peppers. Place all in bowl 
and chop fine. Boil for two hours. R. E. Miller. 


Cold Cucumber Pickles—Wash and wipe dry your 
cucumbers; to a quart jar of the pickles add, in middle of 
jar, 1 tablespoon salt, 1 tablespoon sugar and 1 table- 
spoon mixed spices. Fill jar with cider vinegar until 
real full. Seal same as fruit. Ready for use in six weeks. 
[In the process of making they often have a milky look, 
which soon disappears. Mrs. E. W. Kenyon. 


Spaghetti and Tomato Sauce.—Break half a box of 
spaghetti into small pieces. Put it-into salted boiling wa- 
ter. Boil 15 or 20 minutes, then drain. Put in dish and 
pour tomato sauce over it and serve at once while hot. 


Beet Relish.—1 quart cooked beets, 1 quart raw cab- 
bage, % cup grated horseradish, 2 cups sugar, 1 table- 
spoon salt, 1 teaspoon black pepper, %4 teaspoon cayenne 
pepper. Cover with cold vinegar. Mrs. C. A. Weber. 


Chili Sauce.—4 quarts tomatoes, 4 peppers (red), 1 
tablespoon cloves, 1 tablespoon allspice, 2 tablespoons 
salt, 1 tablespoon ginger, 4 onions, 2 cups sugar, 1 quart 
vinegar. Mix and cook for three hours. Mrs. Weber. 


CANDIES 





“All that’s sweet was made but to be lost when sweet- 
est.”—Moore. 


Penoche.—One tablespoon butter, 4 cup rich milk 
or cream, 2 cups brown sugar, 34 cup nut meats. Melt 
butter in saucepan, add sugar and cream, boil until it 
forms a soft ball when dropped in cold water. Remove 
from fire, add nut meats and beat until creamy. 


Mints.—2 cups granulated sugar, 74 cup water. 
When boiling rapidly put in % teaspoon cream of tartar. 
When syrup strings take from fire; add one teaspoon of 
extract (peppermint or wintergreen), beat quickly until 
it begins to grain. Drop quickly on buttered plates or 
marble slab. Use pink coloring for the wintergreen. Mrs. 


C. W. Little. 


Bangor Taffy.—1 cup of white sugar, 1 cup of cream, 
Y% cup of molasses, butter size of an egg. Boil until a 
stiff ball tried in water. Flavor with vanilla and cut in 
squares and roll in powdered sugar. Mary L. Chase. 


Marshmallows.—2 cups sugar, 8 tablespoons boiling 
water, white of 1 egg, powdered sugar for rolling, 2 table- 
spoons Knox gelatine in 6 tablespoons cold water, 1 tea- 
spoon vanilla. 


Fudge Delight.—Mix together in a porcelain sauce- 
pan 1 cup of white sugar and 1 cup of dark drown sugar, 
and add to it a quarter of a cup of molasses and half a cup 
of rich cream; in another little pan melt about a quar- 
ter of a cup of butter and when melted add to the other 
mixture ; bring it all to a boil and keep it boiling for two 
or three minutes while you stir it rapidly. Then add 2 
squares of grated cholocate. Boil hard for five minutes 
more, stirring rapidly at first and gradually more slowly 
Remove from the fire and add a teaspoon and a half of 
vanilla. Stir until it becomes thick. Pour into buttered 
pans and set away to cool, marking out in squares before 
it hardens. Mrs. J. Manring. 


Chocolate Fudge.—2 tablespoons butter, 2 squares 
chocolate (bitter), 2 cups sugar, 10 tablespoons milk 
Melt butter, add chocolate; when melted add sugar and 
milk. Cook to soft ball stage. Remove from fire and cool 
undisturbed. Beat vigorously, pour into buttered pan, 
mark in squares. Very good to add cupful of cut marsh- 
mallows or nuts. Mrs. Clarence W. Kemper. 


Taffy.—Two cups of sugar, 2 teaspoons of vinegar or 
cream of tartar, enough water to dampen sugar good. 
Do not stir. Jessie E. Lewis. 


Cracker Jack.—For two gallons of popcorn popped in 
a little lard and a sprinkle of salt, pour over it a syrup 
made of 2 cups of table syrup and 1 cup of sugar boiled 
till it hardens in water; add 1 cup of peanuts to the corn 
and stir together; pour over the peanuts and corn the 
syrup and stir till it is thoroughly mixed and set out and 
let get cold. R. E. Miller 


Divinity.—First Mixture: Half cup sugar and water 
to moisten. Boil until it threads. Mix this with the well- 
beaten whites of 4eggs. Second Mixture: Three cups su- 
gar, 1 cup Karo corn syrup and % cup of water. Boil un- 
til it threads. Mix all together, adding nuts and flavor- 
ange “Beatiuntilstifiz. | eo 


Kisses.—Whites of 3 eggs, 1 cup sugar, 1 tablespoon 
cornstarch, add 2 cups cocoanut. Cook in top of double 
boiler 15 minutes. Drop on buttered pans by spoonsfuls 
and bake in moderate oven until a delicate brown. Lella 


Gaddis. 


White Mountain Cream.—One cup sugar, 4 cup wa- 
ter, 1 egg white, % teaspoon vanilla or flavor to taste. 
Boil sugar and water together until it threads. Pour 
syrup slowly into the beaten egg white. Beat until cool 
enough to spread, then add flavoring. One square of 
melted chocolate may be added for a delicious chocolate 
frosting. Mrs. J. B. Turner. 


English Walnut Candy.—2¥ cups light brown sugar, 
tablespoon butter, 1 cupful broken English walnuts, 4 
cup evaporated milk, 24 cup cold water. Dissolve the 
milk with the water and boil with the sugar and butter 
until a little dropped in cold water forms a soft ball. Re- 
move from fire and beat until the mixture begins to 
thicken, then add nut meats and pour into buttered pan. 
Cut into squares. Mrs. Turner. 


Fudge Candy.—Two cups sugar, 34 cup milk, 1 heap- 
ing tablespoon butter, 3 tablespoons cocoa. Stir until 
boiling point is reached, then cook slowly until teaspoon- 
ful dropped slowly in cold water forms ball. Flavor with 
vanilla and let stand a few minutes, then beat until very 
creamy. One-half cup pecan nuts improve this recipe. 


Marshmallow Paste.—34 cup sugar, 4 cup milk, 4 
pound marshmallow, 2 tablespoons hot water, 4 teaspoon 
vanilla. Boil sugar and milk together six minutes. Melt 
the marshmallow and add the water. Combine the two 
mixtures ; add the vanilla and beat until stiff enough to 
spread, Mrs. J. B, Turner. 


es 


Dress Up and You'll Cheer Up 


Your Fortune will be safe, as good impres- 
sions and prosperity just naturally follow 


the Well Dressed Man 


Wear the prosperous look. We sell it, 
and it doesn’t cost much at the De Luxe 
clothier—your real “‘Boon”’ 


“Come and See” Is All We Ask 


You'll find just anything you want in 
Clothing, Shoes, Hats and Seba tee tht 
and’ remember that 


Good Quality Spells—What Boone Sells 


G. R. Boone 
. De Luxe Clothier 
RALEIGH, N. C. 





Thomas H. Briggs & Sons 


Raleigh, N.C. 


The Big Hardware Man 
TS 


Majestic Ranges, New Perfection Oil Cook Stoves, 
Ice Cream Freezers, Screen Doors, 


Window Screens 


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